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长期以来,人们一直认为“煲汤时间越长汤越有营养”。其实,过长时间煲煮,不但食材中的许多营养素遭到破坏,而且汤里蛋白质的溶出物及矿物质并没有想象中的多。有研究证明,草鸡煲及老鸭煲的蛋白质含量在加热后0.5小时开始增高,1~1.5小时达到最大值,再煲后草鸡煲、老鸭煲的蛋白质含量反而会随时间的延
For a long time, people always think that “the longer the soup, the more nutrition”. In fact, after prolonged cooking, not only are many nutrients in the ingredients destroyed, but the protein and protein in the soup are not as much imagined. Studies have shown that the grass pot chicken and duck pot of protein content 0.5 hours after heating began to increase, 1 to 1.5 hours to reach the maximum, and then cook grass pot, pot of duck’s protein content but will increase over time